A Community Recipe by Eden
Delicious and filling, this certainly satisfies any pasta or lasagna cravings of mine. The edamame beans give the dish a lot of protein and a bit of extra green. The portions are estimations. You can add more spinach if you’d like, and I often do. But some peoples taste-buds have “spinach sensitivities”. ;)
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Recipe Directions
1. Layer the ingredients in the following order: eggplant, marinara sauce, edamame beans, spinach, marinara sauce, eggplant, marinara sauce, edamame beans, etc.
Eden's Thoughts
By Eden Delicious and filling, this certainly satisfies any pasta or lasagna cravings of mine.
The edamame beans give the dish a lot of protein and a bit of extra green.
The portions are estimations.
You can add more spinach if you’d like, and I often do. But some peoples taste-buds have “spinach sensitivities”. ;)
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Comments
Top voted
rawambitions
Dec 16, 2009
One tip on zuchinni is to buy young or smaller ones. The bigger they are, the more mature, the more bitter. Try using ones no longer then 12 inches. Of-course they are best fresh from the garden during growing season. Yum
satnam
Dec 04, 2009
Hm, I thought eggplant was poisinous if not cooked..? Wait, is eggplant and aubergine the same thing?
Eden
Dec 04, 2009
Unfortunately, the only edemame beans I can get are blanched, but if you know of a way to get raw edemame beans, I'd love to know about it. If you're a 100% raw foodist, you can substitute avacado for the beans.
So far, I've been lucky in that the eggplants I get tend to not be bitter. I try to get ones that have are primarily a solid deep purple color and are slightly spongy to the touch.
Hope this helps!
All
rawambitions
Dec 16, 2009
One tip on zuchinni is to buy young or smaller ones. The bigger they are, the more mature, the more bitter. Try using ones no longer then 12 inches. Of-course they are best fresh from the garden during growing season. Yum
Mulberryrose
Dec 05, 2009
to RCBAlive.....(this is off subject....am I breaking a rule?) I LOVE those beautiful blue flowers. Did you take the picture?
Mulberryrose
Dec 05, 2009
I've read that shiny eggplant is younger and dull is older. As an eggplant matures the seeds turn dark and I think that's where the bitterness appears. A young eggplant with firm white flesh is not bitter but delicious (in my opinion) and certainly not poisonous.
Avacado is delicious but I think would add too much fat to this dish. Sounds great and I'm anxious to try it.
Eden
Dec 05, 2009
Typically, no. I believe that's where many of the nutrients are so I usually leave it on. But if I want it to have an overall softer more noodle-like texture (like if I'm serving it to someone who isn't accustomed to eating raw) then I will remove the peel.
RCBAlive
Dec 05, 2009
By the way Eden, do you peel the eggplant?
Eden
Dec 04, 2009
Hey RCBAlive,
Zucchini can be a very good alternative for the eggplant. I used eggplant because 1) I had it in my fridge and 2) I tend to have better luck choosing eggplant than zucchini. I'll often buy zucchini only to find out that it's bitter. Since I have better luck with eggplant, that's what I stick with.
And Satnam, I've never heard of raw eggplant being dangerous. I've eaten it fairly often and I'm still alive. ;)
RCBAlive
Dec 04, 2009
hey eden, the avocado would certainly give it a creamy texture as a substitute for cheese.
satnam, yes, eggplant and aubergine are the same thing. i have not heard that they are poisinous if not cooked, but they can be quite bitter. some choose soak in lemon juice, others to salt it to draw out the bitterness. you could easily substitute zucchini for the eggplant. i think it would be delicious.
satnam
Dec 04, 2009
Hm, I thought eggplant was poisinous if not cooked..? Wait, is eggplant and aubergine the same thing?
Eden
Dec 04, 2009
Unfortunately, the only edemame beans I can get are blanched, but if you know of a way to get raw edemame beans, I'd love to know about it. If you're a 100% raw foodist, you can substitute avacado for the beans.
So far, I've been lucky in that the eggplants I get tend to not be bitter. I try to get ones that have are primarily a solid deep purple color and are slightly spongy to the touch.
Hope this helps!
RCBAlive
Dec 04, 2009
Hey Eden. Do you soak or do anything to the eggplant to get rid of the bitter taste? Are the edemame beans raw?
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